Kale with Browned Butter, Garlic and Pan-fried Walnuts
Before you go hanging that halo on me, you should know that this was followed by day-glo nachos at the hockey game. (Yes, I believe that actually going to the game calls for nachos, even a few days into a brand spanking-new year.)
Also, I need to brace myself for re-entry into a world where Toblerones are not considered an acceptable breakfast. And it appears hardly anyone drinks their coffee with Bailey’s in January.
I had a beautiful big bunch of kale, a hankering for walnuts, and the last of the garlic from the last of the CSA boxes last year (potent stuff – I’m good for keeping away Vampires until at least Halloween). It was inspired by this version, which I decided needed to be upgraded with a little browned butter. (Really, the butter browns as you toast the walnuts and garlic – but doesn’t it make it sound better?)
Kale with Browned Butter, Garlic and Pan-fried Walnuts
1 large bunch kale, stems and center ribs discarded
1 Tbsp. canola or olive oil
1-2 Tbsp. butter
1 cup walnut halves
2-4 garlic cloves, finely crushed or gratedTear kale into large pieces. Bring a large pot of salted water to a boil and cook the kale for about 5 minutes, until tender. Pour into a colander and press with the back of a large spoon to remove excess liquid.
Meanwhile, heat the oil and butter in a large, heavy skillet (cast iron, if you have it) set over medium-high heat. Add the walnuts and cook, stirring, until golden and fragrant. Stir in the garlic. Remove the walnuts and set aside, and add the kale to the pan. Season with salt and pepper and cook until heated through. Add the walnuts back to the pan and serve immediately.
January 03 2011 | veg | 14 Comments »
